Bechamel Sauce

Directions

1. 1
   In a 2 quart saucepan, melt the butter over medium heat.
2. 2
   Add the flour and whisk until smooth, about 2 minutes.
3. 3
   Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
4. 4
   Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
5. 5
   Do not allow the bechamel sauce to boil.
6. 6
   Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
7. 7
   Season the sauce with more salt, pepper and nutmeg to taste.
8. 8
   The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.